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Frozen Crescent Rolls

 Frozen Crescent Rolls
I've made lots of homemade bread, but this recipe is my favorite - and my family's favorite, too! I usually triple the recipe and make a batch of dough ahead for holidays. I use this recipe to make cinnamon rolls, too.
64 ServingsPrep: 30 min. + rising Bake: 15 min. + freezing


  • 2 cups warm milk (110° to 115°)
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup sugar
  • 1 cup shortening
  • 2 teaspoons salt
  • 6 eggs, beaten
  • 9 cups all-purpose flour, divided
  • 1/2 cup butter, melted


  • In a bowl, combine milk and yeast; stir until dissolved. In large
  • bowl, cream the sugar, shortening and salt. Add eggs; mix well. Add
  • half the flour; then add milk mixture, mixing until flour is
  • moistened. Add remaining flour by hand.
  • Turn out dough onto floured surface. Knead until smooth and elastic,
  • about 6-8 minutes. Place dough in greased bowl; cover and let rise
  • in warm place until doubled, about 1-1/2 hours. Divide dough into
  • four parts. Roll each into a circle and brush with melted butter.
  • Cut each circle into 16 wedges. Roll each piece into a crescent,
  • starting at wide end. Place on baking sheet and freeze immediately.
  • When frozen, place in plastic freezer bags and seal. Store in the
  • freezer for up to 4 weeks. To bake, place on greased baking sheets
  • and cover; let rise until doubled, about 3-4 hours. Bake at 350°

2 of 2

Frozen Crescent Rolls (continued)

Directions (continued)

  • for 12-15 minutes. Yield: 64 rolls.
Nutritional Facts: 1 serving (1 each) equals 128 calories, 5 g fat (2 g saturated fat), 25 mg cholesterol, 98 mg sodium, 17 g carbohydrate, trace fiber, 3 g protein.